Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes; 794 grams whole peeled tomatoes; 6 cardamom pods, crushed; 177 milliliters chopped fresh cilantro plus sprigs for garnish; 6 servings Steamed basmati rice (for serving); 2 teaspoons garam masala; 6 garlic cloves, finely grated; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 4 teaspoons ground turmeric; 473 milliliters heavy cream; 1 Tbsp kosher salt; 1 small onion, thinly sliced; 355 milliliters whole-milk yogurt (not Greek); 907 grams skinless, boneless chicken breasts, halved lengthwise; 59 milliliters tomato paste; 3 Tbsps ghee (clarified butter) or vegetable oil

Chicken Tikka Masala might be just the main course you are searching for. One serving contains 724 calories, 43g of protein, and 42g of fat. This gluten free recipe serves 6. This recipe is typical of Indian cuisine. If you have chiles de árbol, tomato paste, garlic cloves, and a few other ingredients on hand, you can make it. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Combine garlic, ginger, turmeric, garammasala, coriander, and cumin in a small bowl.

Ingredients you will need

Coriander

Turmeric

Garlic

Ginger

Cumin

Equipment you will use

Bowl

Whisk yogurt, salt, and half of spice mixturein a medium bowl; add chicken and turn tocoat. Cover and chill 4-6 hours. Cover andchill remaining spice mixture.

Ingredients you will need

Whole Chicken

Yogurt

Salt

Equipment you will use

Whisk

Bowl

Heat ghee in a large heavy pot over medium heat.

Ingredients you will need

Ghee

Equipment you will use

Pot

Add onion, tomato paste,cardamom, and chiles and cook, stirringoften, until tomato paste has darkenedand onion is soft, about 5 minutes.

Ingredients you will need

Tomato Paste

Cardamom

Chili Pepper

Onion

Addremaining half of spice mixture and cook,stirring often, until bottom of pot beginsto brown, about 4 minutes.

Equipment you will use

Pot

Add tomatoes with juices, crushing themwith your hands as you add them. Bring to aboil, reduce heat, and simmer, stirring oftenand scraping up browned bits from bottomof pot, until sauce thickens, 8-10 minutes.

Ingredients you will need

Tomato

Sauce

Equipment you will use

Pot

Add cream and chopped cilantro.Simmer, stirring occasionally, until saucethickens, 30-40 minutes.

Ingredients you will need

Cilantro

Cream

Meanwhile, preheat broiler. Line arimmed baking sheet with foil and set a wirerack inside sheet. Arrange chicken on rackin a single layer. Broil until chicken startsto blacken in spots (it will not be cookedthrough), about 10 minutes.

Ingredients you will need

Whole Chicken

Equipment you will use

Baking Sheet

Broiler

Aluminum Foil

Cut chicken into bite-size pieces, addto sauce, and simmer, stirring occasionally,until chicken is cooked through, 8-10minutes.

Ingredients you will need

Whole Chicken

Sauce

Serve with rice and cilantro sprigs.

Ingredients you will need

Cilantro

Rice

DO AHEAD: Chicken can be made 2 daysahead. Cover; chill. Reheat before serving.

Ingredients you will need

Whole Chicken

Equipment

Ingredients

Servings:

dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes 794grams

whole peeled tomatoes 6

cardamom pods, crushed 177milliliters

chopped fresh cilantro plus sprigs for garnish 6servings

Steamed basmati rice (for serving)2teaspoons

garam masala 6

garlic cloves, finely grated 2teaspoons

ground coriander 2teaspoons

ground cumin 4teaspoons

ground turmeric 473milliliters

heavy cream 1Tbsp

kosher salt 1small

onion, thinly sliced 355milliliters

whole-milk yogurt (not Greek)907grams

skinless, boneless chicken breasts, halved lengthwise 59milliliters

tomato paste 3Tbsps

ghee (clarified butter) or vegetable oil

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Pfaffl Zeiseneck Gruner Veltliner with a 4.1 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.